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Home » Christmas » Cranberry Pie Recipe

Cranberry Pie Recipe

By: Rebecca  |  Published: November 25, 2020  |  Updated: November 25, 2020  |   View Our Affiliate Disclosure Policy

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Cranberry Pie is a deliciously easy and tasty pie recipe that you will love. Made with a shortbread crust and a sweet cranberry filling this pie will become a staple at your holiday gatherings. via @sugarandsoulcoCranberry Pie is a deliciously easy and tasty pie recipe that you will love. Made with a shortbread crust and a sweet cranberry filling this pie will become a staple at your holiday gatherings. via @sugarandsoulco

Cranberry Pie is a deliciously easy and tasty pie recipe that you will love. Made with a shortbread crust and a sweet cranberry filling this pie will become a staple at your holiday gatherings.

A slice of cranberry pie on a white plate topped with whipped cream and sugared cranberries.

Sweet, tart and filled with holiday flavor, this Cranberry Pie Recipe is the perfect dessert to make for your next party.

Cranberry is a staple this time of year and we cannot go without it, whether it be this pie, cranberry sauce or a cranberry drink, we love the flavor and always make something or another.

WHY THIS RECIPE WORKS:

  • Pantry staple ingredients are used to whip up this pie, so no surprises in the ingredients on this.
  • The shortbread crust gives a nice contrast and sweetness to the filling which really pairs well together.
  • You can make this ahead of time as it needs time to set up in the refrigerator before eating.
  • If you aren’t a shortbread fan you can use plain graham cracker crumbs for this recipe as well.
  • Want some orange flavor? Substitute the lemon juice in this recipe for orange juice and add a couple of teaspoons of orange zest.
A slice of cranberry pie on a white plate with sugared cranberries.

CRANBERRY PIE INGREDIENTS

The crust is made with amazing shortbread cookies that are crushed and combined with butter and sugar to make the base of the pie and then baked.

The star of the show in this Cranberry Pie is fresh (or frozen) cranberries, which are mixed with sugar, lemon juice, water, salt, butter and eggs. Giving you your delicious filling.

This is then topped with delicious homemade whipped cream and gorgeous sugared cranberries!

Important Note: This pie is made with both eggs and egg yolks so make sure you don’t add 5 full eggs to the recipe filling.

Overhead photo of ingredients to make the filling for cranberry pie.

HOW TO MAKE CRANBERRY PIE FROM SCRATCH

To make the crust begin by preheating the oven to 350°F. 

Add the shortbread cookies to a food processor and process until fine crumbs form. Then add in the melted butter and sugar and process until fully combined. The mixture should stick together when pressed between fingers. 

Transfer the mixture to a 10-inch springform pan (see notes for pie dish alternative) and use a flat bottomed glass to gently press the mixture into the bottom and sides of the pan so it’s nice and compact. 

Bake the crust for 10 minutes, then remove from the oven and allow to cool. 

 While the crust is baking, clean the food processor and set aside. 

Recipe Tip: You can also your favorite graham cracker crust or homemade pie dough recipe for the crust instead of shortbread cookies. If you use a traditional flakey butter crust, make sure to prebake it since the filling doesn’t get baked.

Shortbread cookie crust in a springform pan.

To make the cranberry filling add the fresh cranberries, granulated sugar, water, and salt to a medium saucepan and bring to a boil over medium-high heat. Cook for 10 minutes, stirring occasionally until the berries have burst. 

Cranberries being cooked in a medium saucepan.

Transfer the berry mixture to the food processor (or blender) and pulse for about 1 minute until smooth. 

Then pour the mixture through a fine-mesh strainer over the saucepan and use a spoon or rubber spatula to press the mixture through the strainer until only seeds remain.

Cranberry mixture being pressed through a mesh strainer into a pan.

In a medium bowl, whisk together the eggs and egg yolks and then add 1/3 of the cranberry mixture to the eggs slowly while continuing to whisk to temper the eggs. 

Add the tempered egg mixture into the rest of the cranberry mixture in the saucepan, whisking constantly. 

Beaten eggs in a glass mixing bowl with some cranberry curd mixed in.

Cook the mixture over low heat for another 10 to 12 minutes, stirring constantly with a rubber spatula, making sure to scrape down the sides and bottom of the pan. The mixture is done when it has thickened and reaches 170°F and coats the back of a spoon. 

Remove from heat and stir in the butter 1 tablespoon at a time, then stir in the lemon juice. 

Cranberry curd in a medium saucepan with a whisk.

Pour the filling into the prepared pie crust and allow the pie to cool in the pan at room temperature for 1 hour on a wire rack. Then transfer to the refrigerator for an additional 4 hours. 

There’s no need to bake the pie since the filling is cooked on the stovetop and will set with time.

When you’re ready to serve, top with whipped cream and sugared cranberries.

Overhead photo of a cranberry pie with whipped cream and sugared cranberries.

Can You Freeze Cranberry Pie?

You can absolutely freeze this Cranberry Pie Recipe. I recommend that you use the option for baking in a 9” pie found in the notes section of the recipe card. I would also use a disposable tin pie plate.

Bake and cool as directed in the ingredients then wrap in foil and place in a freezer bag, this should last in the freezer for about 3 months.

You can let it defrost overnight in the refrigerator before serving.

How To Store Cranberry Pie:

Since this is already cooled in the refrigerator we prefer to store in the refrigerator when we are not serving. This can be kept fresh for up to 5 days covered with plastic wrap or foil.

A fork taking a bite out of a cranberry pie.

MORE CRANBERRY RECIPES:

  • Cranberry Cheesecake Bars – Sweet, tart and topped with a tasty crumble.
  • White Chocolate Cranberry Cookies – Chewy, delicious, and full of chocolate.
  • Apple Cranberry Baked Brie – Deliciously cheesy with added pecans and maple syrup.
  • Bourbon Orange Cranberry Sauce – Citrusy, tart and spiked with bourbon!
  • Cranberry Orange Muffins – A simply easy and delicious breakfast treat.

Cranberry Pie

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A slice of cranberry pie on a white plate topped with whipped cream and sugared cranberries.

Cranberry Pie

Rebecca Hubbell
Cranberry Pie is a deliciously easy and tasty pie recipe that you will love. Made with a shortbread crust and a sweet cranberry filling this pie will become a staple at your holiday gatherings.
5 from 1 vote
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 30 mins
Cooling Time 5 hrs
Total Time 5 hrs 45 mins
Course Dessert
Cuisine American
Servings 10 people
Calories 418

Ingredients
  

Crust

  • 10 ounces shortbread cookies
  • 6 tablespoons unsalted butter melted
  • ⅓ cup granulated sugar

Cranberry Filling

  • 12 ounces cranberries fresh or frozen
  • 1 cup + 2 tablespoons granulated sugar
  • ½ cup water
  • ¼ cup lemon juice
  • ¼ teaspoon salt
  • 2 large eggs
  • 3 additional large egg yolks
  • ½ cup unsalted butter sliced

Topping

  • Whipped Cream
  • Sugared Cranberries

Instructions
 

Crust

  • Preheat the oven to 350°F.
  • Add the cookies to a food processor and process until fine crumbs form.
  • Add in the melted butter and sugar and process until fully combined. The mixture should stick together when pressed between fingers.
  • Transfer the mixture to a 10-inch springform pan (see notes for pie dish alternative) and use a flat bottomed glass to gently press the mixture into the bottom and sides of the pan so it's nice and compact.
  • Bake the crust for 10 minutes, then remove from oven and allow to cool.

Cranberry Filling

  • While the crust is baking, clean the food processor and set aside.
  • Add the cranberries, sugar, water, and salt to a medium saucepan and bring to a boil over medium-high heat. Cook for 10 minutes, stirring occasionally until the berries have burst.
  • Transfer the berry mixture to the food processor (or blender) and pulse for about 1 minute until smooth.
  • Pour the mixture through a fine-mesh strainer over the saucepan and use a spoon or rubber spatula to press the mixture through the strainer until only seeds remain. Remember to scrape off the bottom of the strainer. Discard the seeds.
  • In a medium bowl, whisk together the eggs and egg yolks and then add 1/3 of the cranberry mixture to the eggs slowly while continuing to whisk to temper the eggs.
  • Add the tempered egg mixture into the rest of the cranberry mixture in the saucepan, whisking constantly.
  • Cook the mixture over low heat for another 10 to 12 minutes, stirring constantly with a rubber spatula, making sure to scrape down the sides and bottom of the pan. The mixture is done when it has thickened and reaches 170°F and coats the back of a spoon.
  • Remove from heat and stir in the butter 1 tablespoon at a time, then stir in the lemon juice.
  • Pour the filling into the prepared pie crust and allow the pie to cool at room temperature for 1 hour before transferring to the refrigerator for an additional 4 hours.
  • When you're ready to serve, top with whipped cream and sugared cranberries.

Notes

  1. The cookies should yield about 2 cups of crumbs and can be substituted with gingersnap or graham cracker crumbs.
  2. For a 9-inch pie dish, use 1 1/2 cups crumbs and 5 tablespoons melted butter.
  3. This pie is made with both eggs and egg yolks so make sure you don’t add 5 full eggs to the recipe filling.
  4. Since this is already cooled in the refrigerator we prefer to store it in the refrigerator when we are not serving. This can be kept fresh for up to 5 days covered with plastic wrap or foil.
  5. To freeze this Cranberry Pie Recipe, I recommend that you use the option for baking in a 9” pie above and use a foil pan. Bake and cool as directed in the ingredients then wrap in foil and place in a freezer bag, this should last in the freezer for about 3 months. You can let it defrost overnight in the refrigerator before serving.

Nutrition

Calories: 418kcalCarbohydrates: 50gProtein: 3gFat: 24gSaturated Fat: 12gCholesterol: 84mgSodium: 223mgPotassium: 76mgFiber: 2gSugar: 32gVitamin A: 586IUVitamin C: 7mgCalcium: 22mgIron: 1mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!
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About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

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I love sharing sweet and savory recipes that are tested and perfected in my kitchen so they'll be an instant favorite in yours!

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